Ingredients:
For the Salmon:
4 salmon fillets (skin-on or skinless, as preferred)
1 tbsp olive oil
Salt and pepper, to taste
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cayenne pepper (optional, for heat)
For the Curried Yogurt (Dairy-Free):
1 cup coconut yogurt or almond yogurt (make sure it’s unsweetened and gluten-free)
1 tbsp lime or lemon juice
1 tsp curry powder (ensure it’s gluten-free)
1 tsp ground cumin
Salt, to taste
1 tbsp finely chopped cilantro (optional)
For the Cucumber Salad:
2 cucumbers, thinly sliced
½ red onion, thinly sliced
1 tbsp olive oil
1 tbsp lime juice or lemon juice
Salt and pepper, to taste
Fresh cilantro or mint leaves, for garnish
Instructions:
Prepare the Salmon:
In a small bowl, mix turmeric, cumin, coriander, cayenne (if using), salt, and pepper.
Rub the spice mixture evenly over the salmon fillets.
Heat olive oil in a skillet over medium heat. Cook the salmon fillets for about 4-5 minutes per side, depending on thickness, until the fish flakes easily with a fork.
Make the Curried Yogurt:
In a bowl, whisk together the coconut or almond yogurt, lime/lemon juice, curry powder, cumin, and salt. Adjust seasoning to taste. Optionally, stir in chopped cilantro for added freshness.
Prepare the Cucumber Salad:
In a bowl, toss the cucumber slices and red onion with olive oil, lime/lemon juice, salt, and pepper. Garnish with fresh cilantro or mint.
Assemble:
Serve the salmon fillets topped with a dollop of curried yogurt.
Serve alongside the cucumber salad for a fresh and flavorful meal.
Notes:
Gluten-Free Tip: Ensure that the curry powder and other spices are certified gluten-free.
Dairy-Free Tip: Always check the yogurt packaging to confirm it’s dairy-free and gluten-free.
Enjoy your healthy, gluten-free, and dairy-free salmon dish!